The Sumptuous Italian Spritz

aperolThe very thought of my visit to Verona this September, brings me back to the very first time I had even heard of a ‘Spritz’, it was in fact at the beginning of my time in Verona. At the time I thought it was the go-to Veronese or Veneto drink, I soon learned that the Spritz is now the go-to drink all over Italy, well, Northern Italy in particular.Though there is much debate around the origins of the Spritz, the belief is that it originates from Austrian troops who invented this lovely concoction when they invaded Northern Italian regions during the Second World War. Apparently these troops weren’t as tough as they might have liked, and the Italian wine – wine from Veneto in particular with its higher alcohol content, was too strong for their tastes so they diluted it down with sparkling water.

Of course Italy being Italy, there are a few variations and adaptations according to region but in general when you ask for a Spritz, the question that will follow is if you want a Spritz with Aperol or Campari. The tradition of meeting friends after work for a Spritz aperitivo is still going strong in Veneto. It was during the 1920’s that the first poster ads were pasted outside bars on every street corner of Veneto and subsequently, all over Italy…Aperol was slowly but surely getting a name for itself. But the Spritz had yet to be born. During the 1960’s the first advertising campaigns, launching the Aperol Spritz appeared on TV screens all over Italy. Their legendary advertisement called Il Carosello featuring Italian actor Tino Buazelli displaying the classic Italian humour, soon caught on and people in bars all over Italy followed suit exclaiming “Ah, Aperol!” before sucking down their new sweet orange aperitivo of choice. Spritz Aperol quickly became popular due to its low alcohol content and easy drinking.

The first poster ad 1920

The first poster ad 1920

The Spritz has since become a recognised cocktail of the International Bartenders Association. These days most Italian bars will have multiple Spritz cocktails on the menu, giving you the opportunity to try it with other bitters such as Campari, Cynar or other variations, each one giving its own distinct flavour, colour, and taste. Though Campari could potentially give it a run for its money, the classic Aperol still remains a favourite in my books.

 

Piazza delle Erbe, Verona

Piazza delle Erbe, Verona

Though sipping a Spritz was a regular occurrence in Milan, and still is whenever I go to Novara or on holiday elsewhere in Italy for that matter, any mention of Spritz will always take me back to Verona. I will never forget one day sitting in Piazza delle Erbe, a cool Spritz in my hand, looking up at the gracefully aging cracked frescos lining the building walls and thinking (while knowing full well I would soon have to return home to Ireland to finish college), wouldn’t it be great if this was life all the time?My trip to fair Verona in September will most certainly involve an aperitivo in the evening sun as I people watch and catch up with old friends, surrounded by the frescos in Piazza delle Erbe, in the best way possible, over a Spritz.

Eating out in Italy (Terms & Conditions Apply)

Fish_PaneVino

When choosing a place to eat in Italy, as a tourist it can be quite confusing or even daunting. Not only do you have choose what ristorante to eat in, but you have the confusion of other eateries which to the tourist may look like your usual restaurant; trattoria, pizzeria, osteria, rosticceria a tavola calda, bar…the list goes on. I’m going to talk about the main places you need to know about, especially when holidaying in Italy.

 

The Italian ristorante is, more often than not, a more pretentious, grandiose way of eating to perhaps even the most affluent Italian, yet it may not be the most genuine.

In the tourist traps of cities and towns in Italy so-called Italian ristoranti will line the streets among the other eateries, their staff harassing passers-by under pressure to come try the “best pasta or pizza in town”. Most of these places rely of course on tourist business only and the pasta or pizza is maybe just slightly better than that from the nearest Autogrill. ‘Real’ Italian ristoranti would never dream of having, nor would they need, their staff outside coaxing in potential customers. Most would have a monumental facade and their waiters would be gliding around tables in bow-tie black and white suits with a crisp white linen napkin folded over their arm, ready to pounce on any wine bottle before it is lifted from a bucket, or any fork before it falls to the ground. Here they watch their customers like hawks. I am talking now, about the higher end of the scale of ristoranti. There are also, naturally enough as we are in Italy and we like things complicated, different levels of ristoranti. These higher class restaurants I speak about are usually situated in a more affluent, touristic or trendy area of the city or town, and usually also come with the highest prices. 

Recently the more high-end restaurants often adopt the name osteria instead, as they may do a tasting menu or menu degustazione. One such restaurant is the high class Al Pont de Ferr in Milan. Here you will eat very well of course, but not traditional. That being said there are some high-end restaurants where you will taste the most delicious of delicacies. It is a matter of opinion on whether or not mamma cooks best. 

 

The trattoria or osteria is probably the most common of eateries in Italy. This is usually a family run place serving local and family specialities. The trattoria will more than often also have a pizza menu, especially in cities, to service the tourist trade who expect pizza to be on the menu almost everywhere. Osterie tend to be even more traditional and family run and probably more casual. Locals will eat here and you will likely be served by the papà or his son Francesco rather than someone who is employed there and unrelated. The mamma will be cooking everything you eat so you can expect real home cooking here. Perhaps not in Trattorie in the larger cities but certainly even in the smaller touristic towns. As mentioned above, some of the fine dining restaurants have adopted the osteria name, perhaps more of a fashion statement more than anything, they are certainly not full of rustic charm.

 

Pizzeria. Need I say more? Perhaps one of my favourite places to eat in Italy, not just for the pizza! Pizzerie usually only open in the evening, I have never even seen one in Milan open in the day. Pizza in Italy is a casual, social and delicious way to dine. Pizza, I would say, is almost always eaten with friends. The social “let’s go for a pizza” is almost like the Irish catching up over a drink. One of my favourite places to have pizza, which was most definitely not the best pizza I have ever had, was a place down the road from where I lived in Verona. It was run by an old man and woman and there wasn’t a tourist in sight. It was frequented by local Veronesi, friends and families got together there to chat, argue, watch football.  Some came alone to read the paper and chat to the old man making pizza in his little stone oven at the front, while his wife wandered through the tables taking orders between sitting down to watch her game show playing loudly on the television. It was the atmosphere I came for.

 

In Italy, generally, you do not tip. Sure enough in large cities like Milan foreigners and tourists do, but Italians will never tip. When reading the menu, look out for servizio incluso (service included), or copertopane e coperto (cover charge), which means even if you want to you won’t need to leave a tip. Terms and conditions apply.

 

I once heard the saying più si spende, peggio si mangia, the more you pay the worse you eat. Not 100% true obviously since you will get fine dining if you pay for fine dining, but the point of the phrase in my opinion is more towards the authenticity of the food. When one searches for a restaurant while in Italy surely we want to eat real Italian food – When in Rome, right?